The Great Brett Yeast Experiment Brewday

This is a project I’ve been meaning to start for a while, but stupid stupid life has been getting in the way. It is now underway, however, and I am very much looking forward to the opportunities it will provide over the next several months, not only as a chance to understand the flavors created by different Brettanomyces strains and varietals better, but to then incorporate those beers with other ingredients (like fruits and herbs) and to also try combinations of different strains.

136. The Great Brettanomyces Yeast Experiment

Mash:

6 lbs. Weyerman Pilsner
5 lbs. MFB Pale
2 lbs. Breiss White Wheat
1 lb. Weyerman Acidulated Malt
1 lb. MFB Vienna

Mash @ 149° F for 90 minutes w/ 5 gallons of RO water & 4 g. gypsum; collected 3 ¼ gallons @ 1.084

Batch sparge @ 165° F for 20 minutes w/ 4 ½ gallons RO water & 2 g. gypsum; collected 4 ½ gallons @ 1.032

Collected 7 ¾ gallons; topped off with 1 gallon RO water, brought to a boil (60 minutes), & added:

w/60 to go: 2 ½ oz. U. S. Magnum pellet 10.0% AA

w/10 to go: 1 oz. U. S. Magnum pellet 10.0% AA

Chilled, split into five 3 gallon carboys, and pitched:
136a. ECY19 Brettanomyces custersianus
Brewed: 12/21/2012
Secondary: 3/16/2013 @ 1.002
Bottled: 5/5/2013 w/ 1.1. oz. table sugar

OG: 1.054
FG: 1.000

136b. WLP645 Brettanomyces claussenii
Brewed: 12/21/2012
Secondary: 3/16/2013 @1.050
Tertiary: 5/10/2013 @ 1.004
Bottled: 6/10/2013 w/ 1.1 oz. table sugar

OG: 1.054
FG: 1.002

136c. WLP644 Brettanomyces bruxellensis Trois
Brewed: 12/21/2012
Secondary: 4/1/2013 @ 1.004
Bottled: 5/5/2013 w/ 1.1 oz. table sugar

OG: 1.054
FG: 1.004

136d. Wyeast 5112 Brettanomyces bruxellensis
Brewed: 12/21/2012
Secondary: 4/1/2013 @ 1.002
Bottled: 5/5/2013 w/ 1.1 oz. table sugar

OG: 1.054
FG: 1.000

136e. Wyeast 5526 Brettanomyces lambicus
Brewed: 12/21/2012
Secondary: 5/10/2013 @ 1.002
Bottled: 6/10/2013

OG: 1.054
FG: 1.000

Tasting Notes: